Sept. 29, 2010: Tomato fennel soup, Greek style
Betty, Eleni and Samantha Bakopoulos
Published Wednesday, September 29, 2010 8:45AM EDT
Tomato Fennel Soup
Preparation 15 minutes Cooking 30 minutes Serves 4 Broil 500°F (260°C)
- 1/2 fennel bulb
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fennel seeds
- 4 cups crushed tomato sauce
- 1 cup vegetable broth or water
- 1/4 tsp salt
- Pepper as desired
- 1 baguette, sliced
- 1-inch (2.5 cm) thick
- 10 Kalamata olives, pits removed
- 1/4 cup feta cheese, crumbled
- 4 cherry tomatoes, halved
- Basil leaves
TIP: To use up all of your fennel, double the recipe and freeze a batch.
Remove the tough inner core from the fennel bulb and coarsely chop. Heat the olive in a large saucepan over medium heat. Add the fennel to the saucepan. Cook for 4-5 minutes, until the fennel begins to soften. Add the garlic and fennel seeds and cook for two minutes further.
Add the tomato sauce and vegetable broth. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes.
Puree the soup using a hand blender. Stir in salt and pepper. Keep the soup warm while preparing the bread topping.
Place the bread on a baking sheet and broil in a preheated oven until the bread is browned on both sides, about 3 minutes per side. In a separate bowl mix the olives, feta and tomatoes together.
Ladle the soup into bowls, top with the toasted bread, and a scoop of feta and olive mixture. Garnish with a basil leaf.
MAKE AHEAD-The soup can be made three days in advance and stored in the refrigerator. It can be stored in the freezer for up to 1 month.